Prep 20 mins
Cook 2 hrs
These are best Sticky Buns a.k.a. Pecan Rolls you will ever taste. When I bake them, I keep an eye on them during the last minutes of baking so they don't overbake and they are the nicest, softest rolls ever. The flavor is great and the pecans and sauce are great, too. I just love these--anything gooey and sweet. HINT: Keep the dough as soft as possible when mixing and shaping. You want it just so you can handle it. That is the trick to making soft rolls.
- 3⁄4 cup lukewarm milk
- 1⁄2 cup sugar
- 1 teaspoon salt
- 2 (1/4 ounce) packages dry yeast
- 1⁄2 cup lukewarm water (about 115 degrees)
- 2 eggs (beaten)
- 1⁄2 cup soft butter
- 4 1⁄2-5 cups flour
- 2 tablespoons soft butter
- 1⁄2 cup sugar
- 2 teaspoons cinnamon
STICKY PECAN TOPPING
- 1⁄2 cup melted butter
- 1⁄2 cup brown sugar (packed)
- 1⁄2 cup pecan halves (a full 1/2 cup)
- Mix together the milk, sugar, and salt.
- In a small bowl mix the yeast and lukewarm water to proof a little.
- Add the yeast to the above.
- Add the eggs, beaten, and the soft butter; mix well.
- Mix in the flour, a little at a time remembering the hint above (you don't want it so sticky that you can't handle it, but a very soft dough).
- Place in buttered bowl; cover; rise once.
- Punch down and rise again.
- While this is rising prepare the filling and the pecan topping.
- In a small bowl mix the butter, sugar, and cinnamon together; set aside.
- STICKY PECAN TOPPING:.
- Mix the melted butter, brown sugar, and pecans together and spread evenly in the bottom of 9x13 pan.
- BACK TO THE DOUGH:.
- When risen put the dough on a lightly floured surface.
- Roll into a 9x18 oblong.
- Spread with the cinnamon filling.
- Roll up tightly starting at the wide side; seal well by pinching edges of roll together.
- Cut into 1" slices and evenly place in the pan on top of the pecan topping.
- Let rise till ALMOST DOUBLE, about 35-40 minutes.
- Bake in a 375 degree oven for 25-30 minutes.
- When you take them out of the oven, immediately turn them upside down on a large tray or platter.
- Let the pan stay over the rolls a minute or two so that the topping runs down over them and you get all the goodness from the pan.
These are over the top soooo good and worth it to make!!
I made these this morning for a special treat and they are so delicious, that I had to have two! The dough went together easily and didn't take that long to prepare. These are so soft and sweet and deliciously nutty! OMG they are soooooooo good! I can't wait to make these when my DS and and my grandsons come at the end of August. They are going to be blown away by this little breakfast gem! Thank you Mimi for sharing it with us! Linda
These are the best sticky buns! I made them for my son and he loved them! They are big, soft, chewy all rolled into one. They take time, but it is well worth the patience! The key IS in keeping the dough as soft as possible.